BBQ Baked Beans...

Dear BBQ Friend:

July 4th is just around the corner, and what kind of BBQ on July 4th would be without BBQ baked beans? I did something silly a
while back... I slapped together an amateur video about my chicken recipe which shows you how to slow smoke chicken without the dreaded rubbery chicken skin. I'm no professional actor or narrator or anything like that, so
I'm gonna tell you right up front... the video is not the best production in the world. I did manage to make the semi-finalists though. I'm sure not going to win an Academy Award for it, but I may win a $5000 check for a backyard
makeover.

I use a 9x11x2" glass baking dish, sprayed lightly. Tip: use a foil pan in your smoker for easy cleanup. Pre-heat oven or smoker to 350 deg F. In a mixing bowl, I add everything except the BBQ and BBQ sauce. Mix and add to the
baking dish. Smooth out and place BBQ on top. Brush lightly with the BBQ sauce. Then bake for about 45 minutes till good and bubbly. (You don't want it to brown).

Place ½ of chopped bacon in bottom of casserole. Pour 2/3 can of pork and beans into casserole. Add 1/3 of green pepper and onion. Sprinkle with dry mustard and worcestershire. Continue layers of beans and seasonings. Top with
remaining bacon and pour maple syrup over all. Bake at 350 deg F for 1 hour. Serves 8.

Here's another baked beans recipe from one of my readers...

Thanks for the recipes. I have a recipe that is a little different than the one you sent. I have had rave reviews when tasted.

Ingredients:

1 large can Bush's Original Baked Beans1 can stewed tomatoes1 green bell pepper1 medium onion1 cup brown sugarhandful of bacon bits and pieces (these can be found at a meat market, they are chunks of bacon both
lean and fat)1/2 cup white sugar1/4 cup maple syrup

Fry bacon until done to taste, not to well done save bacon grease and cut bacon into bit size pieces. Dice bell pepper and onion and saute in bacon grease until soft and drain grease off. Combine bacon, bell pepper, onion, stewed
tomatoes, brown sugar, white sugar, and syrup in bean pot. stir well. Cover and simmer until thick on top of stove.

I hope you try this. Oh I voted for you but was not a winner todayDAVE NOBLITT

Here's another...

Bill,

Enjoyed your review of the 12 briskets. Notices at the bottom several websites, and one in particular, the one regarding baked beans. Went over the beans, etc. and have concluded I want to throw in
something regarding baked beans.

The best beans to use are Showboat beans. Add onion, sugar, brown sugar, a little hot sauce, prepared mustard, wostershire sauce, cane or maple syrup (can even use suger
free pancake syrup if you are a diabetic like me), some garlic powder or fresh garlic, and crumbled smoked meat, either beef or pork. Stir. Put in container you can put on rack in smoker under the meat being cooked
and allow the drippings to go into the bean mixture. Pork drippings are best. Allow beans to smoke for at least two hours.

Try it, you may like it. Would like to know what you think. I will assure
you none of Bush's beans, Grilling or whatever can hold a candle to it.

Thanks, James

Hi Bill, I have been reading your newsletters for some time and have always found them loaded with great content and easy to follow directions. So when I saw the title of this one I could not wait to read the recipes, I even started salivating as nothing is better than baked beans. However, when I opened the link what I found was extremely disappointing. Baked Beans that are started by using someone’s baked beans. Not that there is anything wrong with Bush’s baked beans, but anyone who has taken the time to make their own and develop a great recipe would be extremely disappointed. So I offer you my recipe for baked beans. Over the years I have modified it for use in the slow cooker but I have never written that recipe down. Sometimes I use maple syrup instead of brown sugar, but take the recipe use it, experiment, you won’t be disappointed. For those who want the kick with the beans the chili powder if used sparingly can give a nice subtle kick when combined with the different peppers, even those who don’t like spicy wont notice until later J

Mike’s Best Baked Beans Recipe

· The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, this allows a niece dark crust to forms on the top for
the best possible flavor.

7. Add enough bean-cooking
liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved.

8. Reserve the remaining bean-cooking liquid.

9. Preheat oven to 325°F (163°C).

10.
In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning
to turn golden, about 6 minutes. Add beans to pot. (If using a slow cooker cook the pork in a pan, adding the onions until they turn golden then add pork and onions to the slow cooker with rest of ingredients and cook for about
5-6 hours on low heat)

11. Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking
up above the liquid level. Bring to a simmer.

12. Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours.

13. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out.

14.
Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid
level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes low.

15. Remove beans from oven
and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired
consistency.

16. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor.

17. Keep warm until ready to serve. Beans can be
refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.

Regards, Mike Malec

Hey Bill,

Some great bean recipes you've got there. Mike's is similar to mine. If you're looking for a tip if you're in a hurry, just put dry beans in an instant pot add plenty more water than normal, turn on high for 45
minutes. Use slow release method to release pressure. Transfer to a Dutch oven, add all your fixins and set it in the smoker for 2 hrs keeping an eye on the water level. Using the bean water makes them real thick.

Frank
Favorito

I really had no idea Bush's had so many different products. Here's a list of everything they sell...